Healthy Berry Muffins

Start your mornings on a wholesome note with these Healthy Berry Muffins, a perfect blend of flavor and nutrition. Made with whole wheat flour and rolled oats, these guilt-free muffins are naturally sweetened with honey and packed with juicy mixed berries, from blueberries to raspberries and strawberries, for a burst of color and antioxidants in every bite. Creamy Greek yogurt keeps them moist and tender, while a touch of cinnamon adds a warm, comforting aroma. With just 15 minutes of prep time, this easy muffin recipe is ideal for a quick breakfast, snack, or on-the-go treat. Plus, they’re made with heart-healthy coconut oil and offer a simple way to add more whole grains and fruit to your day. Bake a batch of these satisfying berry muffins and enjoy their naturally sweet flavor any time of the week!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups Rolled oats
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 1 cups Greek yogurt (plain, non-fat)
• 0.5 cups Honey
• 2 large Eggs
• 1 teaspoons Vanilla extract
• 1.5 cups Mixed fresh or frozen berries (e.g., blueberries, raspberries, chopped strawberries)
• 0.25 cups Coconut oil (melted)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Set aside.

Step 3

In a separate medium-sized bowl, whisk together the Greek yogurt, honey, eggs, and vanilla extract until smooth and well combined.

Step 4

Slowly pour the wet ingredients into the dry ingredients, gently folding them together with a spatula until just combined. Avoid overmixing, as this can make the muffins dense.

Step 5

Fold in the melted coconut oil until evenly distributed. Then carefully fold in the mixed berries, being cautious not to crush the berries.

Step 6

Evenly distribute the muffin batter between the 12 muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and let it cool on a wire rack for 5–10 minutes before removing the muffins from the tin to cool completely.

Step 9

Enjoy the muffins warm, or store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition Facts

Serving size	982.7 grams (982.7g)

Amount per serving	% Daily Value*
Calories	2102

Total Fat 75.50g	97%
Saturated Fat 55.00g	275%
Polyunsaturated Fat NaNg
Cholesterol 380mg	127%
Sodium 2374mg	103%
Total Carbohydrate 304.20g	111%
Dietary Fiber 35.60g	127%
Total Sugars 130.90g
Protein 72.90g	146%

Vitamin D 82IU	410%
Calcium 461mg	35%
Iron 13mg	71%
Potassium 1805mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 13.3%

Carbs: 55.6%